Baked Seafood with Sherry Cream and Rice Pilaf
Created by Rachael Ray

Try this delicious recipe!

Ingredients:
Makes 4 servings

  • Rice Pilaf
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon butter
  • 8 medium white mushrooms , thinly sliced
  • 2 stalks celery , from the heart of the celery, chopped
  • 2 shallots , chopped
  • 2 cloves garlic , chopped
  • 1/2 red bell pepper , seeded and chopped
  • 1 tablespoon all-purpose flour
  • 1 cup chicken broth
  • 1/2 cup half-and-half
  • 3 tablespoons dry sherry
  • 3/4 teaspoon red pepper sauce (like Tabasco)
  • 1/2 teaspoon salt
  • 1 pound cod , cut into 4 pieces
  • 1/2 pound large shrimp , peeled and deveined
  • 1/2 pound sea scallops , patted dry, tough muscles removed
  • 1/2 cup frozen peas
  • 1/4 cup sliced almonds , for garnish
  • 2 tablespoons chopped flat-leaf parsley , for garnish
In a large skillet, heat the oil and butter over a medium-high flame. When the butter has melted, add the mushrooms, celery, shallots, and garlic. Stir 4 to 5 minutes, until the vegetables are tender. Add the bell pepper and cook 2 minutes. Sprinkle the vegetables with the flour and stir 1 minute. Add the broth, half-and-half, sherry, red pepper sauce, and salt; bring the sauce to a boil.

Add the cod, then reduce the heat and simmer 3 minutes. Turn the cod pieces over; add the shrimp and scallops. Return the sauce to a simmer, cooking the scallops and shrimp until the scallops are opaque and the shrimp turn pink, 3 to 4 minutes. Turn the seafood once halfway through. Stir in the peas; simmer 1 to 2 minutes until heated through.

Spoon Rice Pilaf into a shallow bowl or deep plate, top with the seafood and sauce. Garnish with almonds and parsley.